Almond Butter Cake With Buttercrunch Glaze Recipe

Name: Almond Butter Cake With Buttercrunch Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Glaze; butter; 1/3 cup unsalted butter (5-1/3 T.); 1/2 cup sliced almonds; 1/4 cup sugar; 1/4 cup firmly packed light brown sugar; 2 tablespoons light corn syrup; 1/2 teaspoon almond extract; 2 tablespoons fine dry breadcrumbs; Cake; 3 cups sifted cake flour; 1 teaspoon baking powder; 1/8 teaspoon salt; 1 1/4 cups unsalted butter, room temperature; 2 cups sugar; 5 eggs, room temperature; 1 teaspoon vanilla; 1/8 teaspoon almond extract; 1/2 cup milk, room temperature

Servings: persons

Glaze
butter
1/3 cup unsalted butter (5-1/3 T.)
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup firmly packed light brown sugar
2 tablespoons light corn syrup
1/2 teaspoon almond extract
2 tablespoons fine dry breadcrumbs
Cake
3 cups sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1 1/4 cups unsalted butter, room temperature
2 cups sugar
5 eggs, room temperature
1 teaspoon vanilla
1/8 teaspoon almond extract
1/2 cup milk, room temperature

1
For glaze:
2
Generously butter 12-cup bundt or tube pan.
3
Melt 1/3 cup butter in heavy small saucepan over medium heat.
4
Add almonds and stir 1 minute.
5
Add sugars, corn syrup and almond extract and stir until sugars dissolve and glaze bubbles, about 2 minutes.
6
Pour into prepared pan, distributing evenly.
7
Dust pan with breadcrumbs.
8
For cake:
9
Position rack in center of oven and preheat to 350 degrees.
10
Sift together flour, baking powder and salt.
11
Using electric mixer, beat butter until softened.
12
Gradually add sugar and beat until light and fluffy.
13
Beat in eggs, 1 at a time.
14
Blend in vanilla and almond extract.
15
Beat in dry ingredients and milk alternately, beginning and ending with dry ingredients; do not overmix.
16
Pour batter into prepared pan.
17
Bake until cake is golden brown and tester inserted in center comes out clean, about 1 hour, covering with foil if top browns too quickly.
18
Invert onto rack and let cool to room temperature.

1806

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Glaze, butter, 1/3 cup unsalted butter (5-1/3 T.), 1/2 cup sliced almonds, and more.

Yes, Almond Butter Cake With Buttercrunch Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Butter Cake With Buttercrunch Glaze

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